Moo ping

Helen Graves' moo ping recipe is inspired by the incredible night markets of Bangkok, where the crackle of these barbecued pork skewers lingers in the air. Give the pork plenty of time in the coconut milk, lemongrass and fish sauce marinade – it'll make your final product tastier and more tender.

First published in 2018

Thai street food is some of the best in the world and these dinky pork skewers are a classic dish. Moo ping is served in the many street food/night markets; thousands of tiny skewers are flipped over hot coals, their scent rising into the evening air. Irresistible!

There are many different recipes for moo ping but the coconut milk is non-negotiable, as it tenderises the meat and lends its sweet fragrance. Don’t be alarmed by the amount of sugar, this is essential for caramelising the pork on the grill and the sweet/salty balance is what makes these skewers shine. Close your eyes and imagine you’re in Bangkok.

Ingredients

Metric

Imperial

Pork

Moo ping marinade

Dipping sauce

Equipment

  • Pestle and mortar
  • Wooden skewers 12

Method

1
In a pestle and mortar, pound the garlic and lemon with a small pinch of salt until you have a paste. Mix with all the other marinade ingredients and pour over the pork. Cover and refrigerate for a couple of hours, or ideally overnight
2
Soak the skewers in water for 20 minutes before using. When ready to cook, thread the pork onto the skewers and set up a barbecue up for direct grilling. When the coals are white all over and the flames have died down, cook the skewers, turning very frequently to ensure they cook and caramelise but don’t catch and burn. If the barbecue is too hot, move them to the sides
3
For the dipping sauce, mix everything together with a couple of tablespoons of water (add more if needed). It should be hot, sweet, sour and salty. Serve alongside the skewers

Helen Graves is Head of Content at Great British Chefs. She's also the author of the cookbook LIVE FIRE: Seasonal Barbecue Recipes and Stories of Live Fire Traditions, Old and New, and the editor of Pit, an independent magazine with roots in live fire cooking.

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